Feed processing serves several purposes: 1. To improve feed efficiency and animal production by altering particle size and nutrient availability. Processing makes feed easier for animals to consume and improves digestion. 2. To change other feed characteristics like palatability, nutrient content, and moisture level. This is done by adding ingredients, processing methods, or changing density. 3. To remove undesirable anti-nutritional factors from ingredients like gossypol in cottonseed or trypsin inhibitors in soybeans. Processing also aims to reduce mold, bacteria and other harmful substances.

1. FEED PROCESSING PURPOSES
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Sec 1

2. 1- TO MAKE A PROFIT
• REDUCES COST BY IMPROVING FEED EFFICIENCY
• IMPROVE PRODUCTION FROM BETTER UTILIZATION
• INCREASE INTAKE
2- TO ALTER PARTICLE SIZE AND SHAPE
• EASIER TO CONSUME – PELLETING, CUBING
• RANGE FEEDING, REDUCE FINES, REDUCE SELECTION,
IMPROVE HANDLING EFFICIENCY.
• APPROPRIATE AGE OF THE CHICKS, KIND, THE
PURPOSE OF THE PRODUCTION
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3. 3- INCREASE NUTRIENT AVAILABILITY AND DIGESTIBILITY.
 MILO OR DRY GROUND HAS CLOSE TO SAME NUTRIENT CONTENT OF
CORN.
 LESS AVAILABLE - STARCHES REPRESENT 70-80% OF THE TOTAL
DRY MATTER APPEARS TO LESS AVAILABLE IN MILO THAN OTHER
GRAINS.
 BY HYDRATION OF THE STARCH MOLECULES MORE OF THE STARCH
APPEARS TO BE DIGESTIBLE GIVING BETTER RESULTS IN
DIGESTION TRIALS.
 PROCESSING INCREASES SURFACE AREA FOR MICROBES AND
DIGESTIVE ENZYMES. IMPROVES UTILIZATION.
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4. 4- TO CHANGE PALATABILITY HENCE FEED INTAKE.
• ADDING --- MOLASSES, FLAVORS, FATS
• ADDING -- SALT
• PALATABLE IN LIMITED QUANTITIES BUT IN
EXCESS VERY LIMITING.
• ANIMALS ON PASTURE OR RANGE NEED LIMITING
FACTOR ON FREE CHOICE OF MINERALS AND SOME
FEEDS
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5. 5- TO CHANGE NUTRIENT CONTENT:
• PROCESSING
• ADDING:
• VITAMINS
• ANTIBIOTICS
• FATS
• PROTEIN
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6. 6- TO CHANGE MOISTURE CONTENT
• TO MAKE IS SAFE FOR STORAGE, IMPROVE
PALATABILITY, MORE DIGESTIBLE, TO
PREPARE FOR OTHER PROCESSES. (STEAMING,
ROLLING, FLAKING)
• TWO WAYS TO REMOVE MOISTURE
• AERATION WITH HEAT
• AERATION WITHOUT HEAT
• FOR SAFE STORAGE
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7. • TO CHANGE DENSITY (WEIGHT PER UNIT OF
VOLUME)
• REDUCE TRANSPORTATION CHARGES
• BULKY TO CONTROL INTAKE
• INCREASE DENSITY TO INCREASE AMOUNT CONSUMED.
• DAIRY COWS INCREASED ENERGY AND PROTEIN NEEDS IN
TRANSITION PERIOD BUT REDUCED INTAKE.
• FLAKING REDUCES DENSITY BUT IMPROVES SURFACE
AREA OF THE GRAIN FOR IMPROVED DIGESTIBILITY.
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8. • TO REMOVE UNDESIRABLE INGREDIENTS (ANTI-
NUTRITIONAL FACTORS).
• COTTONSEED  GOSSYPOL
• ADDING IRON SALTS: RUPTURING OF PIGMENT GLAND
• SOYBEAN MEAL
• HEAT  DEACTIVATES TRYPSIN INHIBITOR.
• TO REDUCE MOLDS, SALMONELLA AND OTHER
HARMFUL SUBSTANCES.
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9. FEED PROCESSES TYPES
•MECHANICAL PROCESSING
•PHYSICAL PROCESSING
•CHEMICAL PROCESSING
•BIOLOGICAL PROCESSING
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10. FEED PROCESSING PLANTS TYPES
•RAW MATERIAL PROCESSING FACTORY
• (FULL FAT SOYBEAN- CORN GLUTEN- FISH MEAL )
•CONCENTRATE FEED FACTORY
• (ENERGY, PROTEIN CONC.- PREMIX…)
•COMPLETE FEED FACTORY
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